Undercover Chicken https://www.penzeys.com/shop/recipes/undercover-chicken/ Jill writes, “This recipe will fill two 9-inch pie plates with spare sauce to pass.” 1 whole chicken (about 4 lbs.)    or your favorite parts (3-4 Cups chicken meat) 1 whole onion, peeled 1 clove garlic 1 TB. CHICKEN SOUP BASE 1 tsp. PENZEYS PEPPER (makes enough for 3 pies; you’ll have 1 left over) 3 Cups flour 1 Cup lard, chilled (½ of a 1-lb. box) 1 tsp. salt 1 TB. cider or white vinegar 1/2 Cup ice water (plus 2-4 TB. more if necessary) 1 egg mixed with 2 TB. milk (egg wash for crust top) 1 Cup butter (2 sticks) 1 1/8 Cup flour 3 Cups hot chicken broth 1 Cup milk, warmed (you may need more) 1/4 tsp. GRANULATED GARLIC POWDER 1/4 tsp. POULTRY SEASONING 1 Cup (2 large) carrots, cut into coins 1 Cup frozen peas